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Indian loaded sweet potatoes recipe

Indian loaded sweet potatoes recipe

28 ratings

Make a cheat's biryani with spiced veg to top over baked sweet potatoes. Serve with a generous dollop of Greek yogurt for a low-effort family meal. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 416 calories / serving
  • Vegetarian

Ingredients

  • 4 small or 2 large, sweet potatoes
  • 1 tbsp vegetable oil​
  • 2 medium onions, finely chopped
  • 1½ tbsp curry powder
  • 1 small carrot, chopped
  • 1 pepper, chopped
  • 100g long grain rice
  • 400g tin chickpeas, drained and rinsed
  • 200g frozen spinach
  • 1 vegetable stock cube, made up to 200ml
  • 1 spring onion, thinly sliced
  • 4 tbsp Greek-style yogurt
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    1750kj
    416kcal     21%

  • Fat

    8g 11%

  • Saturates

    2g 9%

  • Sugars

    17g 19%

  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 68.2g Protein 11g Fibre 13.6g

Method

  1. Scrub the sweet potatoes and pierce a couple of times with a fork. Put into the microwave and cook for 10-12 mins until soft. If you don’t have a microwave, you can bake the sweet potatoes for 40 mins.
  2. While the sweet potatoes are cooking, heat the oil in a saucepan or high-sided frying pan. Cook the onion over a high heat for 2-3 mins until it begins to get a bit of colour. Add the curry powder and cook for 1 min.
  3. Reduce the heat and add the carrot, peppers, rice, chickpeas and frozen spinach and stir well. Pour over the vegetable stock, stirring well, and bring to a simmer. Cook for 12-15 mins until the rice is cooked and liquid has been absorbed.
  4. Cut the sweet potatoes open and scrape up the flesh with a fork, if using 2 large potatoes put one half onto each plate. Pile on the cheat’s biryani, scatter with spring onion and serve with a dollop of yogurt, if you like.

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